Prepare the Puff Pastry:

Roll out one sheet of puff pastry on a lightly floured surface into a large rectangle. Brush with melted butter and sprinkle with half of the granulated sugar and cinnamon mixture.

Roll and Cut:

Roll the puff pastry tightly into a log. Cut the log into 6 equal pieces. Repeat with the second sheet of puff pastry.

Shape the Cruffins:

Grease a muffin tin with non-stick spray. Take each piece of the rolled pastry, stretch it slightly, and twist it into a coil. Place each twisted piece into the muffin tin.

Chill the Dough:

Cover the muffin tin with plastic wrap and chill in the refrigerator for at least 2 hours. This will help the cruffins hold their shape during baking.

Bake the Cruffins:

Preheat your oven to 375°F (190°C). Remove the muffin tin from the refrigerator and bake the cruffins for 20-25 minutes, or until they are golden brown and puffed up.

Cool and Serve:

Allow the cruffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired.

Add Filling (Optional):

If you’d like to add a filling, use a pastry bag fitted with a small tip to pipe your choice of jam, Nutella, or pastry cream into the center of each cruffin.